- Puff Pastry2 Slice(s)
- Dough1 Piece(s)broken dough
- Beef200 Gram(s)Miced meat of beef
- Chorizo75 Gram(s)
- white or morcón75 Gram(s)
- Egg3 Piece(s)Boiled eggs
- White Wine50 Milliliter(s)
Do not miss this homemade Murcian meat pie recipe to get a dish full of flavor and traditions. The meatloaf in Murcia is one of the most known and typical recipes of this Spanish region, and you can not miss it if you visit the city some days.
Creating the pastry shape
First of all put a sheet of puff pastry on top of the other and with the help of the paper, fold it. Then make half a turn and paste it again, then roll it in the paper and store it in the fridge
With the help of the molds, cut the broken dough, depending on how large the molds are, four or six portions of Murcia’s meatloaf come out.
Then spread the molds with butter and we will put the broken dough adjusting it to all the walls of the mold.
Stuffing the molds
We put the meat in a bowl , spice it, add the wine, mix it well. In other side, we remove the skin from the chorizo and the morcón, and chop the chorizo and the morcón and the cooked eggs into small pieces.
Finally we distribute the stuffing of the Murcian meat pie in each mold, and we will put the sausage and cooked egg on top.
Covering the molds and bake the Murcian meat pie
Take the cylinder you have, from puff pastry and divide it into pieces of a thick finger. Then spread our hands of oil and turning, we crush it to enlarge it and make the lid for the meatloaf of Murcia.
Finally, put it on top of the already filled molds and cut the remains. Then we paint with egg and bake the Murcian meat pie at 200 ºC 25 minutes with heat up and down.
The most famous is the Murcian meatloaf from Bonache, a renowned bakery that has been elaborating for centuries, and which is one of the must-see places when talking about gastronomic tourism.